Last year, in attempts to get him to eat more healthily, my mom bought my dad a Jack LaLanne Fountain of Eternal Youth Power Juicer Extraordinaire (or something similarly titled). For the last year it had remained in their garage unopened and, obviously, unused.
My dear, sweet, well-meaning mother gifted this Juicer to me in attempts to offset my feelings of leftoutedness. I used it maybe a dozen times before boxing it back up and it now lives in my garage, a habitat it likely finds comfortable and familiar. It worked very well and made delicious juices - and I got to use the leftover veggie/fruit pulp for a ton of inventive recipes... but, alas, a Juicer is not a Blender no matter how comparatively priced the two devices are.
I did get on particularly great recipe out of it, though. I used the veggie puree/pulp with some seasonings on some potatoes and bam! french fries! So for those of you with the means to make a veggie puree, here's a recipe to duplicate - I had it for dinner last night and will have some more for lunch. Mmm!
Ingredients:
4 large russet potatoes
1/4 cup vegetable or olive oil
2 cups pureed veggie pulp
1/2 tbsp chili powder
1 tbsp cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp 'season all'
First of all, you're gonna want to preheat that oven of yours to 375. Go ahead and line a baking sheet or grease one or whatever. Whatever method you go with isn't really going to work all that well so it's kind of irrelevant and more just for show... I will advise, however, that you use either a glass baking dish or a metal sheet with a lip around the edge 'cause these things are juicy and will otherwise drip all over the bottom of your oven. Unless you're renting or are at your parents or otherwise don't give a damn. It's totally your call.
Secondly, chop up them 'tates into whatever size you like your fries (I prefer 'em big and with the skins on):
Fill a large bowl with cold water and soak your potato bits for 10 minutes.
While those are soaking go ahead and compile all the other ingredients into a large Ziploc bag and mush it all up so the spices are evenly distributed and well incorporated into the veggie mush.
When your tates are done soaking, dry them somewhat with (clean) towels, add 'em to the bag and squish 'em around inside there with all them goodies until it's all pretty evenly coated:
Then just dump the fries onto your (decidedly arbitrarily) prepared baking sheet/dish (if you're like me you can go ahead and sprinkle a top layer of delicious salt over all this mess and squeeze every last bit of veggie pulp out of your bag and onto your fry pile) in as close to a single layer as possible and tuck it into the oven for 25minutes:
Flip after the first 25 and put back in for another 25. From here they may be done or may need longer depending on how small you sliced your fries. If you made them large, like I did, they'll need yet another 25ish minutes (for a total of a lil over an hour). They'll be all brown and crispy looking - you'll know when they're ready, don't worry.
